It's that time of year again!!

Discussion in 'Sausage' started by lennyluminum, Sep 7, 2014.

  1. Hunting season starts for me next weekend so lots of sausage will be getting made over the next few months.

    What is your goto recipe for fresh venison sausage?

    I have Italian, bratwurst , and Cajun sausage seasoning from sausage maker.com and I like them but what do you you guys like?
     
  2. Has anyone used the "king of all venison sausage" recipe from let's make sausage.com?

    If so what did you think of it?
     
  3. reinhard

    reinhard Master of the Pit OTBS Member

    I'm making some Chile dogs tomorrow but with pork and beef [I have to wait till November for venison].  That was popular with the guy's last year and of course polish and summer.  Reinhard
     
  4. Lenny, I used the king recipe last year, it was really good, probably one of my favorites, but i smoked it, not fresh.
     
  5. I can't do smoked sausage until I get the pic set up on my older mes analog cause I don't have the plug for it. My other smoker (gosm) won't hold temps low enough to smoke sausage.

    I think I'm gonna give it try as fresh sausage and see how it turns out.
     
  6. Sounds good, be interested to hear how it turns out fresh.
     
  7. I made up the king sausage last night and will stuff it today after work. It really smells good I can't wait to try it.

    I couldn't find crushed mustard seed so I bought whole mustard seed and crushed it up myself so I hope it turns out right.
     
  8. I know it's not required if you aren't smoking, but did you add the cure to the sausage?
     
  9. No I didn't not add the cure. I did a test fry last night and was pretty good. Over all I'm happy with it. Next time I will smoke it
     
  10. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    You can make a good venison summer sausage by smoking a bit and then finishing off in the oven @170 degrees  for 10 to 12 hours depending on the size and temp of the product. The Sausage maker has kits w/everything you need or you can mix your own seasoning and buy the casings ,I use the 3 1/2 x 24 which holds close to 5 pounds. You will get your smoky flavor and be able to control the temp later by using the oven. CM
     

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